You Asked For It

Succotash brings warm memories

By ANNE LONG
© St. Petersburg Times
published December 29, 2002

Ingrid Ilona Rea wrote that her husband remembers fondly eating succotash as a youth, but Ingrid had not found a good recipe.

Peg Post tells us that succotash recipes are hard to find since it is basically corn and lima beans cooked in milk with butter, salt and pepper in any proportion that you like. Other leftover vegetables may be added if desired. Peg's children did not care for succotash, but it was a favorite of her mother and thus conjures up memories for her also.

Berdene Giles makes succotash using frozen lima beans and canned whole kernel corn, but notes that cooked fresh lima beans and corn may be used if you prefer.

Our readers often come up with an extra taste treat. Nancy Eggert shares her recipe for succotash but as a chowder that is just the thing for cool days.

Broccoli casserole prepared with chopped broccoli, stuffing and cheddar cheese is a classic dish to serve at a company dinner. Sue Boyett's recipe fills a 9- by 13-inch baking dish, so it will serve a goodly number.

Though Christmas is past, sugar plums are still dancing. Clip and save this cookie recipe for next year.

Helen Burnett and Patsy Wheeler asked for the mincemeat surprise cookies that appeared in the Spry shortening cookbook that was popular in the 1940s and before. The cookbook is still in the library of some readers even if Spry is just a memory.

Sarah Osterholt's mother used the book in the 1940s, Alice Black's book is dated 1936 and Betty Barrs tells us that it was her first cookbook when she was married 62 years ago.

For: Ingrid Ilona Rea of Dunedin.

From: Berdene Giles of Pinellas Park.

Recipe: Country Succotash.

Country Succotash

• 1 10-ounce package frozen lima beans
• 1/2 teaspoon salt, divided
• 1/4 cup butter or margarine (1/2 stick)
• 3 tablespoons minced onion
• 1 16-ounce can whole kernel corn, drained
• 1 teaspoon all-purpose flour
• 1/4 teaspoon pepper
• 1/2 cup light cream

Cook lima beans according to package directions, using 1/4 teaspoon salt. Drain.

In medium saucepan, melt butter. Add onion and cook until softened. Mix in the lima beans and corn.

Combine flour, remaining salt, pepper and cream. Stir into vegetables and simmer, stirring, for 3 minutes to thicken.

Note: Substitute cooked fresh lima beans and corn for the frozen and canned vegetables if you prefer.

From: Nancy Eggert of Dunedin.

Recipe: Succotash Chowder from The Moosewood Cookbook by Molly Katzen.

Succotash Chowder

• 1 to 1-1/2 cups dried baby lima beans
• 1 medium potato (average fist-sized), diced (peeling is optional)
• 1 tablespoon butter
• 2 cups chopped onion
• 3 to 4 medium cloves garlic, crushed or minced
• 3 stalks celery, minced
• 1-1/2 teaspoons salt
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 3 cups corn (fresh or a 1-pound bag frozen, defrosted)
• 2 to 3 cups cooked baby lima beans
• 4 cups milk (can be low-fat)
• A generous amount of fresh black pepper
• Finely minced parsley and/or chives (optional)

Soak 1 to 1-1/2 cups dried baby lima beans in water for at least 4 hours. Cook in plenty of simmering -- not rapidly boiling -- water for 35 to 40 minutes, or until perfectly tender. Try not to overcook the beans, or the soup will become gluey and lose its textural charm.

Cook the diced potato in boiling water until just tender. Drain well and set aside.

Meanwhile, melt the butter in a kettle or Dutch oven. Add onion, garlic, celery, salt and herbs. Saute over medium heat for about 10 minutes, or until the onion and celery are tender. Stir in the corn and saute for about 10 minutes more. Add the cooked beans.

Optional: Puree some of the saute in a food processor or blender. Return to the kettle. (This will make a thicker soup.)

Add potato and milk. Season to taste with black pepper; correct salt. Serve very hot, topped with minced fresh herbs, if available. Six servings, possibly more.

For: Mary Moore of St. Petersburg.

From: Sue Boyett of Palm Harbor.

Recipe: Broccoli Casserole.

Broccoli Casserole

• 20 ounces frozen chopped broccoli
• 1 can condensed cream of mushroom soup
• 1 cup mayonnaise
• 2 eggs, beaten
• 1/2 cup chopped onion
• 4 tablespoons butter, melted (1/2 stick)
• Salt and pepper
• 1/2 package Pepperidge Farm herb stuffing mix
• Cheddar cheese, grated

Cook broccoli; drain. Combine broccoli with all the ingredients except cheese. Spoon into lightly greased 9 by 13-inch baking dish. Top with grated cheese. Sprinkle with additional stuffing mix. Bake at 350 degrees for 35 minutes.

For: Helen Burnett and Patsy Wheeler of St. Petersburg.

From: Sarah Osterholt and Alice Black of St. Petersburg, Caryl Shepard of New Port Richey and Betty Barrs of Gulfport.

Recipe: Mincemeat Surprise Cookies from the Spry shortening cookbook.

Mincemeat Surprise Cookies

• 1 cup Spry (or other solid shortening such as Crisco)
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup brown sugar, firmly packed
• 2 eggs, well beaten
• 1-2/3 cups sifted all-purpose flour
• 3/4 teaspoon baking soda
• 2 cups rolled oats, coarsely ground
• 2 cups mincemeat

Combine shortening, salt and vanilla. Add brown sugar and cream well. Add beaten eggs and blend. Sift flour with soda and add to creamed mixture, blending well. Add rolled oats and mix thoroughly.

Roll dough 1/8-inch thick on a floured board and cut with a 21/2-inch cookie cutter. Place one teaspoon mincemeat on a cookie, place another cookie on top and press edges together. Seal with a fork. Place on a greased baking sheet. Bake at 350 degrees 10 to 15 minutes.

Makes 4 dozen

Recipe requests

Tomato basil soup is the recipe Patricia Juleen of Clearwater and her granddaughter would like to have.

Emma Hodson of Largo writes that she attended a wedding in Indianapolis where Persian food was served. One dish was oriental noodles and rose water. Emma has searched for the recipe for this fabulous Persian dish, but has had no success. Can you help?

Years ago, Joy Nobles of St. Petersburg frequently made million dollar pie, but the recipe has been lost. The crust was a nut cookie one and the filling included pineapple among the ingredients. The filling was a no-bake one. Joy would be grateful for the particulars for this one-time favorite.

- You Asked for It is a reader mail column. If you have a cooking question or the answer to someone else's question, write to: You Asked for It, the Times, P.O. Box 1121, St. Petersburg, FL 33731. Be sure to include your full name, city and phone number with your letter. Letters without this information will be discarded. Requests cannot be answered by phone or mail.

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